English Spiced Beef

Directions

1. 1
   Saltpeter is a necessary preservative when curing meat and also adds a pleasing red color otherwise the beef will turn out a murky grey.
2. 2
   Rub the meat all over with the sugar and put it in a pot with a lid for 2 days. Leave it in a cool place, turning and rubbing the meat occasionally with the sticky liquor that develops.
3. 3
   Crush the peppercorns, juniper and allspice with a pestle and mortar and mix with the salt and saltpeter.
4. 4
   Rub this mixture well into the meat and leave it in the pot for a further 9 days. Turn the meat and rub the pickling mixture into the flesh daily.
5. 5
   When the pickling is complete, remove the beef and rub off any excess spices adhering to the surface. Do not rinse it.
6. 6
   Wrap the meat in cooking foil [the Victorians used suet] and put into a large ovenproof pot. Add about 10 fl oz water, cover the pot with a double layer of foil and fit the lid on tightly.
7. 7
   Preheat the oven to 275 deg F.
8. 8
   Bake the meat slowly allowing 45 min per lb.
9. 9
   When the meat is cooked, remove the pot and set aside until it is quite cold.
10. 10
    Unwrap the meat, drain off any excess liquid and place on a board.
11. 11
    Cover with foil, put a weight on it and leave for at least 24 hr.
12. 12
    Carve the meat into thin slices and serve with anything from good mustard to pickled kumquats.